This Chocolate Pumpkin Tart can be enjoyed any time, not just at Halloween. Simply press in the crust, bake it, fill it, chill it and dig in. I didn’t bother decorating the top with a spider web but here’s the original recipe link complete with how-to pictures. Click here for just the tabular recipe PDF.
Salted Caramel Frosted Brownies are a Winner ! Hubby asked, “what did you put in the frosting to make it taste like REAL frosting ?!” Short answer: Coconut Milk, Cocoa and Lakanto. You chill 2 cans of Full fat Coconut Milk and scoop up the healthy fat solids that rise to the top. Whip the rich fat with Cocoa and Lakanto, a natural Monk Fruit sweetener. I used the Monk Fruit-Erythritol blend found at the Bulk Barn.
I reduced the suggested baking time from 12-15 to 10-12 minutes. In my haste, I accidentally put ground Himalayan Sea Salt in the brownie. Its supposed to be sprinkled on top, but it still turned out great.
My Caramel drizzle didn’t look too appetizing so I put shaved Dark Chocolate all over the top of the Brownie. What’s a few extra calories at this point, right ?
Note: Next time I may reduce the Maple Syrup in half by adding 1/4 Cup Lakanto or 1/4 Tsp Green Stevia.
Almond and Coconut Flour gives this Pumpkin Crumble Cake a nice light crumb. Before I could take a picture, Hubby & I devoured half of it…ignoring the suggestions that it serves 8-10 and that we should let it cool first before slicing ! I used homemade Pumpkin Puree, Cinnamon, Ginger and fresh grated Nutmeg; reduced the Sugar by 1/4 Cup by using 1/4 Tsp Green Stevia.
Pumpkin is one of those comfort foods that you love to eat around Thanksgiving and Christmas. This Pumpkin Custard is good warm or cold. We prefer it cold any time of the year !
Usually Pumpkin is paired with Brown Sugar and Cinnamon. This recipe caught my eye as the main focus is Coconut Milk and Maple Syrup in addition to the usual spices. It’s a lighter custard unlike the heavier versions used for Pumpkin Pie filling.
This Pumpkin Custard recipe is easy to make too. Whisk it by hand or combine in a blender. To reduce the calories without sacrificing sweetness, you can use Green Stevia to enhance the Maple Syrup. For some reason our family doesn’t like Nutmeg, so we substitute with Allspice.
RANT: Save the Pumpkins ! Be a Pumpkin Beggar. It’s such a shame to see people pay for fresh produce, chuck it in the Bin, then pay again for a canned product. DIY ! I cut away the candle drippings, wash the rind & chop up my Halloween Pumpkin to fit into a large roasting pan. Pumpkins are 90% liquid. If you add any water, serve with a ladle! Bake at 350 for an hour, then food process in batches. I freeze 1 cup portions in zip lock bags. Usually around 10 cups. I’ve used it for pies but some experts say you should use denser, smoother canned pumpkin for that purpose. Read more…
Kathy Smart does a great job sneaking in veggies into her desserts. Check out this moist, chocolatey GF Zucchini Brownies. You can mix everything in the food processor. But if you don’t like the noise or the clean up, grind up your Oats in the coffee grinder and mix up the batter by hand. I reduced the Maple Syrup and Dark Chocolate, but you don’t have to!